Fajita Fiesta Chicken Casserole

Fajita Fiesta Easy Chicken Fajita Casserole Recipe

By SandraAugust 23, 2025

Table of Contents

Recipe Introduction

Quick Hook

Fancy a trip to Tex-Mex heaven? This Chicken fajita casserole recipe is like a fajita hug in a dish! It's packed with flavour.

Brief Overview

This Tex-Mex casserole is inspired by classic fajitas. It's an Easy chicken casserole , perfect for busy weeknights. The Fajita casserole makes about 6 servings.

Main Benefits

This Mexican casserole recipe offers a good dose of protein. Serve it at your next potluck. It's a real crowd pleaser.

What makes this Cheesy chicken fajita casserole special? It's the ease and flavour!

This really is one of my favourite Quick chicken casserole dinner options. I've made this Chicken fajita bake so many times.

Honestly, it's a lifesaver on those nights when you just can't be bothered!

It is possible to use Casserole with rotisserie chicken , just shred it up and you're good to go.

Want to add some rice? Try making Chicken and rice casserole Mexican style for an extra flavour hit. I sometimes throw in a can of drained corn for a bit of sweetness.

You know? It just works.

Ingredients & Equipment for Your Chicken Fajita Casserole

Alright, let's talk about what you need to whip up this Chicken fajita casserole recipe . Honestly, it’s pretty straightforward. I've even made it after a very long day at work.

This Tex-Mex casserole is all about ease.

Main Ingredients Let's Get Specific!

So, for this Easy chicken casserole , you'll need:

2 tablespoons of olive oil ( 30 ml ).
1 medium onion, sliced (about 150g ).
1 red, 1 green, and 1 yellow bell pepper , all sliced (each about 150g ). Colourful, innit?
2 cups of cooked chicken, shredded or diced (about 300g ). Rotisserie chicken is a winner here if you're short on time. That's about what you get from a small rotisserie.
1 cup of cooked rice (about 185g ). Use what you like, white, brown, even that Mexican rice stuff.
1 cup of drained and rinsed black beans (about 170g ). Totally optional, mind you.
1 cup of corn kernels (about 165g ). Fresh, tinned, or frozen. Whatever floats your boat.
1 can (10 ounces/283g) of diced tomatoes with green chilies (like Rotel). Drained, please!

When it comes to chicken, quality matters. A good rotisserie chicken saves time and adds loads of flavor. If you're cooking your own, make sure it's cooked all the way through .

You don't want to poison anyone, do you? It also adds a better result for Chicken fajita bake

Seasoning Notes: Spice Up Your Life!

This is where the magic happens. This Mexican casserole recipe is all about flavour. Here’s what you need to make the Fajita casserole amazing:

1 teaspoon of chili powder ( 5ml ).
1 teaspoon of cumin ( 5ml ).
½ teaspoon of smoked paprika ( 2.5ml ).
½ teaspoon of garlic powder ( 2.5ml ).
Salt and pepper. To taste, obviously.

These spices? They're what make it a proper Cheesy chicken fajita casserole . No need to overcomplicate things. If you're missing something, just use a Tex-Mex seasoning blend.

Job done! This helps to keep in mind for the Chicken and rice casserole Mexican .

Equipment Needed: Keep it Simple

Right, you don’t need fancy gadgets for this Quick chicken casserole dinner . You will need:

A large skillet. For sautéing those veggies.
A big bowl. For mixing everything together.
A 9x13-inch baking dish ( 23x33cm ).
Measuring cups and spoons.
A knife and cutting board.

No stand mixer or food processor needed. It's about making this Chicken fajita casserole accessible. If you don't have a baking dish, a big oven safe pan will do.

Don’t stress it, alright? And this really takes no time at all with the Casserole with rotisserie chicken .

Cooking Up a Fiesta: Let's Make a Chicken fajita casserole !

Honestly, who doesn't love a good casserole? Especially when it’s packed with Tex-Mex flavor? Today, we're diving into a super easy, unbelievably tasty Chicken fajita casserole recipe .

This one’s a total game changer for busy weeknights. You'll thank me later! I tried this last week while my family was visiting, and all I could hear was mmm, this is pretty good mum

Prep Like a Pro: Essential mise en place

Before you even think about turning on the oven, let's get our ducks in a row. It is a quick chicken casserole dinner , so chop one medium onion, and slice your red, green, and yellow bell peppers .

Get two cups of cooked and shredded rotisserie chicken ready. Trust me, using pre-cooked chicken makes this so much easier.

Also, drain one cup of one can of diced tomatoes with green chilies (like Rotel). And measure out your spices.

A little secret? I often chop my veggies the day before. That way, on the actual cooking day, it’s a total breeze.

Saves time, you know? Safety reminder: Always use a sharp knife and watch your fingers!

step-by-step: From Pan to Oven

Alright, let's get this show on the road!

Preheat : Set your oven to 375° F ( 190° C) .
Sauté : Heat two tablespoons of olive oil in a large skillet over medium heat. Add your sliced peppers and onions. Cook for about 5- 7 minutes , until soft and slightly caramelized. Season with salt, pepper, one teaspoon chili powder, one teaspoon cumin, one half teaspoon smoked paprika, and one half teaspoon garlic powder.
Combine : In a big bowl, mix two cups of shredded chicken, sautéed veggies, one cup cooked rice, one cup black beans (optional), one cup corn, and your drained diced tomatoes. Stir in one cup of shredded Mexican blend cheese.
Assemble : Grease a 9x13-inch baking dish. Pour the chicken and veggie mix into the dish. Spread it out evenly.
Bake : Sprinkle the remaining one half cup of cheese on top. Bake uncovered for 20- 25 minutes , until the cheese is melted and bubbly.

Pro Tips: Expert techniques or shortcuts

Want to take your Cheesy chicken fajita casserole to the next level? Try using rotisserie chicken, the spice is key. Don't overcrowd the skillet when sautéing.

Common mistake? Overbaking! Keep an eye on that cheese! No one likes burnt cheese, honestly. make-ahead option: Assemble the casserole a day in advance and bake it when you're ready.

Now you know how to make a Fajita casserole !

Recipe Notes for Your Chicken Fajita Casserole

Honestly, sometimes even the best Chicken fajita casserole recipe needs a little tweak. It's all about making it your Easy chicken casserole ! These are just a few pointers, things I’ve picked up making it for my family (and picky eaters!) over the years.

Serving Suggestions: Let's Plate This Up!

First impressions count, right? For my Cheesy chicken fajita casserole , I like to sprinkle extra cilantro on top. Then, a dollop of sour cream.

It adds a bit of zing! A side of guacamole and some tortilla chips? Sorted! If you want to go full Tex-Mex casserole , a classic margarita is always a good shout.

Or, even easier, a cool glass of iced tea.

Storage Tips: Keepin' it Fresh

Got leftovers? Lucky you! This Fajita casserole keeps well. Pop it in the fridge. It will last for 3-4 days .

Make sure it's in an airtight container. Want to freeze it? Go for it! Just wrap it well. It's good for 2-3 months .

When you're ready, let it thaw in the fridge overnight. Reheat in the oven at 350° F ( 175° C) until heated through.

Variations: Make it Your Own!

Got dietary restrictions? No worries! For a lighter Mexican casserole recipe , swap the rice for quinoa. For a veggie version, ditch the chicken and load up on extra beans and veggies.

Honestly, anything goes! If you are looking for Casserole with rotisserie chicken but don't have any chicken available, you can just use leftover meat you've got on hand!

Nutrition Basics: Goodness in Every Bite

Okay, I'm no expert, but here's the gist. This Chicken fajita bake has protein, carbs, and some healthy fats. Chicken gives you protein, which helps build muscles.

The rice provides energy. Veggies give you vitamins. This Quick chicken casserole dinner is a good way to get a balanced meal.

Also, you can add chicken and rice casserole Mexican style! As always, remember that Chicken fajita casserole is about having a blast in the kitchen.

So, don't stress too much. Get stuck in, and enjoy the process! You got this!

Frequently Asked Questions

Can I make the Chicken fajita casserole ahead of time? I'm planning a right knees-up and want to get ahead.

Absolutely! You can assemble the chicken fajita casserole a day in advance, cover it tightly with foil, and refrigerate it. Just add about 10-15 minutes to the baking time to ensure it's heated through when you're ready to bake. It's a brilliant way to save time when you're expecting company.

Is there a vegetarian option for this fajita casserole? My mate's a veggie.

Definitely! Omit the chicken and replace it with additional black beans, corn, or other veggies like zucchini, mushrooms, or even some crumbled vegetarian chorizo. You could also add a can of drained and rinsed pinto beans for extra protein and texture. It'll be a veggie feast!

How do I store leftover Chicken fajita casserole and how long will it last?

Leftover chicken fajita casserole should be stored in an airtight container in the refrigerator. It will last for 3-4 days. You can reheat individual portions in the microwave or reheat the entire casserole in the oven until heated through.

Just make sure the internal temperature reaches 165°F (74°C) for food safety.

I'm watching my calories; can I make this Chicken fajita casserole healthier?

You bet! Use lean chicken breast instead of dark meat, reduce the amount of cheese or use a low-fat version, and swap white rice for brown rice or quinoa. You could also load up on more veggies and reduce the amount of rice overall. Every little helps, eh?

Can I spice up the Chicken fajita casserole? I like a bit of a kick!

For sure! Increase the amount of chili powder, add a pinch of cayenne pepper, or use a hotter variety of diced tomatoes with green chilies (like the "hot" version of Rotel). You could also add a chopped jalapeño to the vegetables when sautéing them. Just remember, a little goes a long way!

My casserole seems a bit watery, what am I doing wrong?

Ensure that you are draining the canned tomatoes well before adding them to the casserole. Also, avoid overcooking the veggies, as they release moisture as they cook. If you're using frozen vegetables, thaw and drain them thoroughly beforehand.

A bit of cornstarch or arrowroot powder can also help thicken the mixture if needed.